Easy Homemade Chili Mac and Cheese Recipe

Chili mac and cheese blends beef chili and creamy macaroni into one hearty, fast one-pot meal. It uses pantry staples like ground beef, canned tomatoes, beans, elbow pasta, and melting cheese—ready in 30–45 minutes. Cook it stovetop for speed or bake it with extra cheese. Key to creaminess: use block-shredded cheddar, Monterey Jack, or Velveeta, and avoid pre-shredded cheese. Store leftovers up to 4 days or freeze for 3 months; reheat with added liquid to keep it smooth.

What is chili mac and cheese

Chili mac and cheese mixes two comfort foods: beef chili and creamy macaroni and cheese. It’s a one-pot meal with ground beef, beans, tomatoes, elbow pasta, and melted cheese.

Most versions cook everything together so the pasta absorbs the chili flavor. Some bake it with extra cheese on top. Others keep it stovetop for speed.

It’s hearty, filling, and ready in under 30–45 minutes. Families love it because it’s cheap, easy, and feeds a crowd.

• Combines chili and mac and cheese into one dish
• Uses pantry staples like canned beans and pasta
• Can be made stovetop or baked
• Customizable with spices, cheese types, or toppings

Unlike plain mac and cheese, chili mac has bold flavors from chili powder, cumin, garlic, and tomatoes. Unlike traditional chili, it includes pasta and extra cheese for creaminess.

Some recipes add corn, bell peppers, or hot sauce. Toppings like sour cream, avocado, or crushed tortilla chips boost texture and flavor.

It’s different from boxed “chili mac” meals. Homemade versions use real ingredients and richer cheese sauces—like in this Velveeta mac and cheese recipe or this simple homemade version.

Ingredients you need for homemade chili mac and cheese

Use simple pantry staples. Most items are shelf-stable or frozen.

• 1 lb ground beef (85% lean for flavor)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• 1 (15 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained
• 2 cups elbow macaroni (uncooked)
• 2 cups shredded cheddar cheese
• 1 cup milk or evaporated milk
• Salt and pepper to taste

Cheese options

Freshly shredded cheese melts smoother than pre-shredded. Avoid anti-caking agents.

Pasta notes

Use small, sturdy shapes that hold sauce:

• Elbow macaroni
• Shells
• Rigatoni (halved if large)

Don’t use fresh pasta—it turns mushy. Stick to dried durum wheat pasta.

Optional add-ins

• 1 diced bell pepper
• ½ cup corn (frozen or canned)
• 1 tbsp hot sauce or Worcestershire
• 1 tsp oregano or smoked paprika

For creamier texture, swap half the cheddar with Velveeta—see this Velveeta mac recipe. For baked versions, add extra cheese on top like in this baked mac and cheese recipe.

Step-by-step instructions to make it fast

Brown ground beef in a large pot or skillet over medium-high heat. Break it into small pieces.

Add diced onion and cook 3–4 minutes until soft. Stir in garlic, chili powder, cumin, and paprika. Cook 1 minute until fragrant.

Pour in crushed tomatoes, drained beans, and 2½ cups water. Bring to a boil.

Stir in uncooked macaroni. Reduce heat to medium-low. Simmer uncovered 10–12 minutes, stirring often, until pasta is tender.

Remove from heat. Stir in milk and shredded cheese until melted and smooth. Season with salt and pepper.

Key timing tips

• Use a 5-qt pot minimum—mixture bubbles up
• Don’t cover while simmering—pasta turns gummy
• Stir every 2–3 minutes to prevent sticking
• Cook pasta just until al dente—it keeps softening off heat

For extra richness, stir in 2 tbsp butter with the cheese. For a shortcut, use this easy cheese sauce base instead of melting cheese directly.

If baking, transfer to a greased dish, top with extra cheese, and broil 3–5 minutes until bubbly—like in this baked version.

Best cheese and pasta choices for creaminess

Cheese choice makes or breaks creaminess. Use cheeses that melt smoothly without separating.

• Sharp cheddar: rich flavor, melts well
• Monterey Jack: mild, ultra-creamy
• Colby: softer than cheddar, blends easily
• Velveeta: processed but guarantees silkiness

Avoid pre-shredded cheese—it contains anti-caking agents (like cellulose) that hinder melting. Shred your own from a block.

Top cheese combos

Pasta shape matters too. Choose short, ridged, or hollow shapes that trap sauce and chili bits.

• Elbow macaroni: standard, holds cheese well
• Shells: cradle beans and meat
• Rigatoni: sturdy tubes for chunky chili
• Cavatappi: spirals grab extra sauce

Never use long pasta like spaghetti or fresh pasta—it won’t absorb flavors evenly and turns soggy.

Cook pasta in the chili broth, not separately. It soaks up flavor and releases starch, thickening the sauce naturally.

For baked versions, undercook pasta by 1–2 minutes before mixing with cheese—see this creamy baked recipe. For stovetop speed, stick to this simple stovetop method.

How to store and reheat leftovers

Cool chili mac completely before storing. Transfer to airtight containers. Refrigerate within two hours of cooking. Keeps fresh for 3 to 4 days.

Freeze portions for later. Use heavy-duty freezer bags. Squeeze out excess air to prevent freezer burn. Lasts up to 3 months in the freezer. Thaw overnight in the fridge before reheating.

Reheating guide

• Stovetop: Best results. Add 2 tablespoons milk or water per cup. Heat over medium-low. Stir constantly until hot.
• Microwave: Fast option. Place in microwave-safe bowl. Cover with damp paper towel. Heat on high for 1 minute. Stir. Repeat. Add liquid if dry.
• Oven: Good for large batches. Bake at 350°F covered with foil. Heat for 20 minutes. Remove foil for last 5 minutes.

Avoid overheating. High heat causes cheese oil to separate. Reheat gently to keep sauce creamy. For more tips on making pasta last, see best homemade mac recipes.